)
Preparation
- Start with your mushroom duxelle. Finely chop as little as possible (or use a food processor) your mushrooms and onion; then add to a frying pan with a splash of olive oil, the dried sage and some salt and pepper. Sweat out until the moisture is released and the mushrooms and onion have coloured. Leave to cool.
- Lay your puff pastry out and then roll to make a slightly larger rectangle. Pop your mushroom duxelle on and flatten with your hands. Add your turkey mince on top and again flatten gently. Pop a line of cranberry sauce down the centre of the mince and then fold the turkey, mushrooms and pastry around to make a parcel. Cut off any excess pastry.
- Flip the parcel over and brush with egg. Use any pastry scraps to decorate and then brush again with egg if using!
- Preheat the oven to 190c
- Chill in the fridge for 20 minutes or in the freezer for 10 minutes
- Brush once more with egg and then bake for 45 mins - 1 hour until golden brown and cooked through.
- Serve with green veg and potatoes.